1 bunch Flat-Leafed Parsley (at least 1 cup), chopped
Juice of 1/2 Lemon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
Heat 1 Tbsp of oil in a frying pan on a medium heat and seal chicken breasts on both sides. Once browned, pour wine into the pan and reduce heat to simmer.
In a separate pot, heat the remining 2 Tbsps of oil and add the Onions. Cook until translucent then add the reduce the ehat. Add the Cannellini beans and stir. Then add the tomatoes, stock cube, garlic, celery, pepper and stir.
Turn the chicken and cover. Once the chick is cooked through, pour the remining white wine jus into the bean mixture. Set the chicken aside in the pan and cover to keep warm.
Add the chopped parsley and lemon juice to the bean mixture and increase to a medium heat and allow to simmer until the excess liquid has reduced.
Serve chicken at the side of the bean mixture or cut into strips and place on top.